What: The Boiler Butcher Basics course is designed to give hands-on training in harvest, fabrication, and processing of pork, poultry, lamb/goat, and beef to anyone interested in learning these critical skills. This course is designed for those needing job training, or those that want to understand more about raising and harvesting their own meat.
When: This program will be offered four times in the spring/summer with each session focusing on 1 specie. The sessions for pork, lamb/goat, and beef will be 2-day sessions, and poultry will be a 1-day session. Each session will have separate registration fees and participants can register for more than one session if desired. Each session will take place 8:00 AM – 5:00 PM on the following dates:
May 13-14: Pork
May 20: Poultry
June 3-4: Lamb/Goat
June 17-18: Beef
Where: All sessions will take place in the Land O' Lakes Inc. Center for Experiential Learning, Purdue University (address: 720 Clinic Drive, West Lafayette, Indiana 47907-2041). Parking will be in the Harrison Street Parking Garage across the street.
Fees: All 2-day sessions are $300 each, and the 1-day session is $150. Fees cover program costs, reference materials, food, beverages, and parking in the Harrison Street Parking Garage. Participants will be provided all meat cutting and personal safety equipment, except footwear. Refund and Cancellation Policy: All cancellations are subject to a 12% registration fee + $5 processing fee. NO REFUNDS will be processed after June 14, 2021.
Registration: Participants must register at: https://www.cvent.com/d/1jqryf
Additional information: All registered participants will be sent a pre-workshop training module at least one week prior to their session to review protocols and safety procedures. Participants are required to view this module before attending the in-person session.